Texas Ranch Beans

Total Time:
3 hr 12 min
12 min
30 min
2 hr 30 min

6 to 8 servings

  • 1 pound dried pinto beans
  • 1/4 pound salt pork
  • 3 to 4 cloves garlic, minced
  • Salt
  • 1 tablespoon chili powder
  • First, rinse the dried beans and remove any stones or dirt. Cut the pork into thin strips and rinse. Cover the beans with water, add the pork and garlic and boil until tender over medium heat (low boil), about 2 1/2 hours. Beans should always be covered with water. If needed, add more hot water to cover—especially if you want more bean broth. When the beans are tender, season with salt, to taste, and chili powder. Then let the beans sit and absorb these flavors for a while.

  • Cook's tip: If you want to speed up the cooking process, you can soak the beans in water overnight. Then drain and begin the cooking steps. Also, salting the beans when they first begin to cook can make them tough, so always salt after beans are tender.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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3.9 7
That's how I make mine...they're perfect every time. item not reviewed by moderator and published
yummmm the best!!! item not reviewed by moderator and published
This is EXACTLY what ranch beans are supposed to taste like the bean flavor with a little pork flavor but not overwhelming with seasonings. Everyone at my house loved them!! item not reviewed by moderator and published
probably the most boring bean recipe ive ever seen item not reviewed by moderator and published
i have this fabulous man's cookbook. my only bean recipe. i, too, add onion and sliced jalapenos in the last hour or so. usually make this in my crockpot. low, 5 hours or so. you will know when it's ready, so yummy!!! have also eaten in mr. perini's restaurant, steakhouse, in beautiful buffalo gap, tx. excellent food and surroundings!! have to get him to autograph my cookbook!! item not reviewed by moderator and published
I liked this recipe and will use it again. item not reviewed by moderator and published
I feel it needed a little more flavor and added 1/4 cup Frank's Red Hot sauce & some pickled jalepeno juice. I also put onion in the last hour of cooking. Fresh jalepeno slices would have been the ticket. It turned out to be one of those 2 - dayer beans of tasting and adding. item not reviewed by moderator and published

Not what you're looking for? Try:

Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles

Recipe courtesy of Rachael Ray